CURRY LEAVES THOGAYALIngredients:2 cups curry leaves¼ tsp gingelly oil½ tbs gingelly oil1 tbs urad dalA big pinch of asafetida powder3 red chillies cut into pieces2 small shallots sliced2 tbs grated coconut½ tsp tamarind pasteSalt to tasteMethod:Wash and dry the curry leaves on a kitchen towel.Heat the ¼ tsp of the gingelly oil.Add in the dry curry leaves and roast it on medium heat.Remove and keep aside.Now add in the ½ tbs of the gingelly oil.Add in the urad dal, red chillies and the asafetida powder.Stir fry for a minute, add in the sliced shallots and the coconut.Stir fry for 5 minutes and remove.When cooled, add in all the ingredients, tamarind paste and salt.Add in little water and grind to a thick paste.Remove and serve.
CURRY LEAVES (Kugan )
Thanks Dev, for starting the subject on curry leaves.
As I know there are two types of curry leaves.
One type the leaves will be big, but with no aroma.
The other type is the leaves will be small with nice curry leaves aroma.
I have the second type in my house.
I am posting some facts about curry leaves that I remember reading somewhere.
Thanks to the owner.
NUTRITIONAL VALUE:
The bitter nature of curry leaf has two wonderful
properties-essentially 'cooling' nature and antibacterial activity.
Hence it is not only a friend of our digestive system, but also a
wonderfully soothing way to treat minor burns, skin eruptions, burning
sensation in the skin and infections like allergic skin rashes from
insect bites, etc.
Curry leaf is laden with Vitamin E (powerful antioxidant) and you have
the perfect skin and hair food/tonic.
It is also high in vitamins - A, B and C.
It also has vital minerals like iron, calcium and phosphorous, the
levels of iron high enough to be used to treat anaemia.
MEDICINAL USES:
Curry leaf powder can be eaten with chapatis, rice, used as a
sandwich-spread which is good for people with diabetes.
Coconut-curry leaf oil when massaged on the scalp (leave for about
30-50 minutes and shampoo thoroughly) cures dandruff.
Consumption of curry leaf paste cures diarrhoea, dysentery and also
removes worms from the stomach.
Hibiscus-curry leaf hair wash is a very good remedy for dry and dull hair.
Coconut-curry leaf oil (gently apply on the affected area) cures
eczema, allergic skin rash, burning sensation and dry, dull skin.
Curry leaves are said to be very useful in treating non- insulin
dependable diabetes. Eating 5 or 6 fresh curry leaves empty stomach in
the morning helps control diabetes. Chew curry leaves and water, it
acts as a herbal mouthwash.
Include few curry leaves in your daily diet, to maintain optimum
weight. Curry leaves contains beta- carotene (antioxidant) which helps
prevent certain cancers. And studies show that, these leaves can
reduce LDL cholesterol and increase HDL cholesterol.
Curry leaves gives best results when used fresh, but it does not lose
much benefits when refrigerated. So what else do we need; start adding
more curry leaves into your menu.
ELLU SAADHAMIngredients:1 cup cooked rice Dry roast and powder little coarsely:1 tsp urad dal3 dried red chillies3 tbs black sesame seeds ( karuppu ellu )2 sprig curry leavespinch of asafoetidasalt to taste1 tbs ginelly oil (nallennai)Method:Pour the gingelly oil in the cooked rice and then add all the powdered ingredients..Stir well. Garnish with few curry leaves அம்புட்டுதேன்.. இது ரொம்ப ஜிம்பிள் குகன்ஜி !
ELLU SAATHAMIngredients:1 cup white rice cooked with salt and allow to coolDry roast and powder little coarsely:1 tsp urad dal2 dried red chillies2 tbs white sesame seeds2 tbs grated coconut (optional )1 tbs oil2 tbs peanuts½ tsp mustard seeds1 sprig curry leavesMethod:Heat the oil in a pan, add in the mustard seeds and allow to crackle.Add in the peanuts and fry till roasted.Add in the curry leaves, stir fry for a second.Put the cooked rice in a big bowl.Pour the tempering over the rice.Add in all the powdered ingredients.Give a good stir, and let the rice absorb all the flavours.Offer to God and then enjoy.
RESTAURANT FRIED RICEIngredients:2 tbs oil2 pips of garlic chopped1 tbs chopped white of the spring onion1 to 2 tbs light soy sauce1 cup of chopped vegetables (carrots, french beans, cabbage etc )2 cups of cooked rice (refrigerated )Pepper powder to tasteSalt to taste1 tsp vinegar1 tbs chopped green spring onion leaves1 tsp sesame oil (optional )MethodIn a non-stick pan heat the oil.Add in the chopped garlic, raise the heat, use your spatula and smash the garlic pieces.This will give out a good aroma, add in the white of the spring onions.Stir fry again well, add in the soy sauce and mix well. The pan will be smoky.This will give the smoky smell, add in the vegetables and stir fry well.The veges should not be over cooked, add in the cold cooked rice.Add in the pepper powder , vinegar and salt, give ever thing a very good stir.Now add in the onion green and the sesame oil if used. Stir fry on high heat and remove. Garnish with cut salad leaves.NOTES: use cooked rice that is refrigerated overnight .This helps to prevent the rice from breaking as well as sticking together.You can add in any veges of your choice.
Peanut Curd Chutney Recipe Ingredients:• 1 tbsp Peanuts (crushed)• 1 cup Fresh Curd• 1 Stalk Curry Leaves• 1/2 tsp Powdered Sugar• 1 Green Chilli (finely chopped)• 1 tbsp Coriander Leaves (finely chopped)• 1 tsp Oil• Salt to tasteHow to make Peanut Curd Chutney:• Beat the yogurt to make it smooth.• Add chillis, peanut, coriander, sugar and salt.• Heat oil in a pan and saute curry leaves.• Add them to curds when they begin to splutter. Mix well.• Refrigerate the mixture as per requirement.• Serve the chutney with sabodana vadas.
Saboodana VadaiIngredients:1) Potato - 1, boiled, peeled and mashed.2) Green Chillies - 8-10 (crushed).3) Sago - 1 Cup.4) Peanuts - 1/2 cup, roasted and crushed crudely.5) Rock salt (for taste)6) Oil (to deep fry)Instructions:1) Wash Sago properly and drain the surplus water. Soak it for about 3 hours.2) Next, add all the ingredients to Sago except oil. Blend it all into a paste.3) In the deep frying pan, heat the oil.4) Moist your hands and make small ball shaped moulds out of the paste you have made. Slip these into the heated oil on medium flame.5) Keep frying the balls till they turn crisp and light brown. Drain them well using a sieve ladle. Serve with badaam chutney.
